Crabmeat Rolls

1/2 cup tomato juice

1 well beaten egg

1 cup dry bread crumbs

1/8 tsp salt

Dash of pepper

1/2 tsp chopped parsley

1/2 tsp chopped celery

6-1/2 oz can crabmeat

12 strips bacon, cut in half crosswise

Mix tomato juice and egg. Add crumbs, seasonings, parsley, celery and crabmeat. Mix thoroughly; roll into finger length; wrap each with 1/2 strip bacon. Broil, turning frequently to brown evenly.

Makes 2 dozen rolls.

Or:
Prepare in electric fry pan, pouring off grease as it accumulates.

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Cajun Country -- New Iberia, Louisiana